German Lentil Soup with Sausage Recipe
German lentil soup (Linsensuppe) is a thick, hearty soup made with lentils, vegetables and sausage, often eaten on colder days as a full meal. In many German households it appears on winter weekdays because it’s easy to reheat and take to work in a thermos. The flavour is a bit like Polish pea soup, but lighter and slightly tangy thanks to the addition of vinegar.
This lentil soup is filling and comforting while still feeling lighter than many traditional pea soups. The combination of smoky bacon, mild sausage and a touch of vinegar creates a balanced, savoury and slightly tangy flavour that’s very typical of German home cooking.
Chef's tips
Use brown or green lentils that hold their shape during cooking – red lentils will break down too much here. Adjust the amount of vinegar gradually, tasting as you go, because different vinegars vary in strength. If you plan to freeze the soup, slightly undercook the potatoes so they keep a better texture after reheating.
How to serve
Serve the soup as a main course with hearty bread and, if you like, a simple green salad on the side. It’s ideal for a work lunch in a thermos or reheated after a winter walk.
Ingredients
- lentils brown or green, dry - 250 g
- sausage e.g. frankfurter, Silesian or other mild sausage, sliced - 250 g
- smoked bacon cut into small cubes - 80 g
- carrot diced - 2 piece
- celery stalk sliced - 2 stalk
- potatoes diced - 300 g
- onion chopped - 1 piece
- garlic finely chopped - 2 clove
- vegetable stock or chicken stock - 1.5 l
- bay leaf - 2 piece
- marjoram dried herbs - 1 teaspoon
- wine vinegar white or apple cider - 2 tablespoon
- vegetable oil for frying - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Rinse the lentils in a sieve under running water. You don’t need to soak them if you use brown or green lentils.
- Heat the oil in a large pot, add the bacon and fry for 3–4 minutes over medium heat until the fat renders and the bacon is lightly browned.
- Add the chopped onion and fry for 3–5 minutes over medium heat until it softens and becomes slightly translucent without browning. Add the garlic and fry for another 30 seconds, stirring.
- Add the carrot, celery and potatoes. Fry everything together for 3–4 minutes, stirring from time to time.
- Add the lentils, bay leaves and marjoram, then pour in the stock. Bring to the boil, reduce the heat to low and cook covered for about 25–30 minutes, until the lentils and potatoes are tender.
- Add the sliced sausage and cook for another 5–10 minutes, until the sausage is heated through and the flavours combine.
- Finally, add the wine vinegar, stir and taste the soup. Season with salt and pepper to taste. If the soup is too thick, add a little water or stock.
- Remove the bay leaves before serving. Serve hot, preferably in deep bowls.
Storage
The soup keeps well in the fridge for up to 3 days and can be reheated gently on the stove, adding a little water or stock if it thickens too much. It also freezes well; cool completely, portion into containers and freeze for up to 3 months.
